LEMONY ORANGE CARROTS

3 cups sliced fresh carrots or small mini carrots
1/2 cup orange marmalade
2 tablespoons lemon juice
2 tablespoons margarine or butter
1 teaspoon sugar (if needed)

In large saucepan with small amount of water, cook carrots. Drain.

Add marmalade, lemon juice and margarine. Stir to coat evenly. Heat thoroughly. Taste. If too tart, add 1 teaspoon sugar.

Makes 6 servings
Source: Suburban Journals of the St. Louis Post-Dispatch, June 6, 2007

Category:  Side Dishes, Vegetables
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